Description
These Easy Healthy Chicken Enchiladas are packed with flavor and made with shredded chicken, beans, and fresh spices. Perfect for a quick, satisfying dinner that brings everyone together!
Ingredients
- Cooked Chicken Breast (2 cups, shredded)
- Organic Virgin Olive Oil (1 tablespoon)
- Medium Onion (1, chopped)
- Garlic Cloves (3, minced)
- Black or Kidney Beans (½ can, drained & rinsed)
- Corn (½ cup, drained & rinsed)
- Natural Tomato Sauce (1 15oz can, no added salt)
- Low-Sodium Chicken Stock (1 cup)
- Dried Thyme (½ teaspoon)
- Smoked Paprika (½ teaspoon)
- Black Pepper (½ teaspoon)
- Dried Oregano (½ teaspoon)
- Chili Powder (½ teaspoon)
- Low-Fat Sour Cream (½ cup)
- Low-Fat Mexican Cheese Blend or Non-Fat Mozzarella (½ cup)
- Whole Grain Corn Tortillas (8)
Instructions
- Preheat oven to 350°F and grease a baking dish with olive oil.
- Sauté onions in olive oil until translucent, then add minced garlic and cook until fragrant.
- Stir in tomato sauce and chicken stock, then mix in the beans, corn, chicken, thyme, chili powder, oregano, paprika, and black pepper. Simmer until thickened.
- Strain the mixture to separate filling from the sauce, reserving the liquid.
- Warm tortillas, spread sour cream on each, fill with chicken mixture, and roll tightly. Place in baking dish.
- Pour the reserved sauce over enchiladas and sprinkle with remaining cheese. Cover with foil.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
For best results, warm tortillas before filling to prevent cracks.
Use rotisserie chicken for a quicker preparation.
Customize spice levels to suit your taste preference.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg